Recipe for chicken and sausage gumbo

Share via e-mail

A combination of Greg Dickinson’s techniques and flavor preferences and his mother’s traditional family gumbo from her food blog (Weekdayrambler.com), this gumbo is made with chicken thighs and legs, sausages, and a roux that takes 15 to 20 minutes. Dickinson’s mother, Dot, prefers to use oil and broth for her roux, Dickinson insists on the heartier combination of olive oil and meat renderings, then the kick of spicy white vermouth. Serve this gumbo over bay leaf-infused jasmine rice.

2

pounds chicken thighs, legs, or combination

Salt and black pepper, to taste

1¼

cups olive oil

1

pound sweet pork sausage, cut into large pieces

1¼

cups flour

1

large onion, thinly sliced

1

bell pepper, cored, seeded, and thinly sliced

4

stalks celery, coarsely chopped

2

cloves garlic, finely chopped

1

tablespoon dried oregano

1

tablespoon dried thyme

1

tablespoon dried basil

1

tablespoon fennel seed

1

teaspoon crushed red pepper

2

bay leaves

6

cups chicken stock

1

cup white vermouth

1. Season the chicken on all sides with salt and pepper. In a large flameproof casserole, heat ¼ cup olive oil. Brown the chicken for 4 minutes on a side. Remove from the pan and set aside.

2. In the same pan, brown the sausages, turning often, for 5 minutes; set aside.

3. Lower the heat, and add remaining 1 cup olive oil to the pan. When it is hot, sprinkle the flour a bit at a time into the oil, whisking constantly. Whisk any sediment left by the chicken and sausage in the bottom of the pan. Continue whisking the roux, which is the consistency of wet sand, for 15 to 20 minutes as it begins to change color, from a light peanut butter brown to a rich chocolate color; it will smell toasty and nutty. Do not leave the roux unattended as it burns easily.

Get The Weekender in your inbox:

The Globe's top picks for what to see and do each weekend, in Boston and beyond.

5. Sprinkle with oregano, thyme, basil, fennel, red pepper, and bay leaves. Stir well. Return the chicken and sausages to the pan. Add the chicken stock and vermouth. Stir well. Bring to a boil, lower the heat, and cover the pan. Simmer for 2 hours or until the broth reduces slightly and the chicken is cooked through. KatherineHysmith. Adapted from Greg Dickinson and Weekdayrambler.com

BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.

Thanks & Welcome to Globe.com

You now have unlimited access for the next two weeks.

BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.